Penne with Spring Vegetables
- 2 Tbs. salt, plus more, to taste
- 3/4 lb. asparagus, ends trimmed, spears cut into 1-inch pieces
- 3 Tbs. unsalted butter
- 3 Tbs. olive oil
- 3 bunches green onions, white and light green portions, thinly sliced
- 6 oz. baby spinach, coarsely chopped
- 1/2 lb. frozen petite peas
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup minced fresh basil
- Freshly ground pepper, to taste
- 1 lb. penne or other medium-size pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
- This recipe is vegetarian
- Produce
- Asparagus (3/4 lb.)
- Baby spinach (6 oz.)
- Basil, fresh (1/2 cup)
- Green onions (3 bunches)
- Peas, frozen petite (1/2 lb.)
- Cooking & Baking
- Olive oil (3 Tbs.)
- Pepper, Freshly ground (1)
- Salt (2 Tbs.)
- Pasta & Grains
- Penne or other medium-size pasta (1 lb.)
- Dairy
- Butter, unsalted (3 Tbs.)
- Heavy cream (1/2 cup)
- Parmigiano-reggiano cheese, grated (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published April 9, 2012 (10 months ago).
91 people saved this recipe.
